Ice cream · Vegetarian
Homemade Mango Ice Cream
A creamy, no-machine mango ice cream with real pulp. Perfect for summer.
Method
- Chill the mixing bowl and beaters for 30 minutes.
- Whip the cold cream until soft peaks form.
- Fold in condensed milk, sugar and vanilla.
- Gently fold in mango pulp and mango chunks.
- Transfer to an airtight container, cover with parchment and freeze for 6 to 8 hours until set.
Chef's tips
- Everything must be cold; warm cream will not whip.
- Use thick pulp; watery pulp creates ice crystals.
Watch Purna make something similar
Baking
No-Bake Mango Cheesecake
Want to master this hands-on? Join our Ice Cream Making Class in Nadiad.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
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